Baked duck with black bean sauce, spicy

Ingredients for 2 servings:

• 1 duck breast
• 1 small onion(s), cut into wedges
• 1 stalk(s) leek, the light green part cut into rings
• 1 large red bell pepper, cut into strips
• 3 tbsp bamboo slices
• 1 tbsp spice paste (black bean paste), generously measured
• 1 tbsp oyster sauce
• 1 tbsp rice wine
• 1 tbsp soy sauce
• 1 tbsp rice vinegar, black
• 1 tsp brown cane sugar
• some chili, crushed
• some garlic, chopped
• 50 ml chicken broth, approx.
• 1 tsp, stripped glutamate, possibly.

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

hot & spicy

Cook the duck breast for about 20 minutes in a steamer (or a pot with a sieve and lid) and set aside. Prepare the vegetables. Mix the remaining ingredients to make a seasoning sauce. Deep-fry the duck breast for a few minutes at 180°C until crispy, then drain. Briefly toss the vegetables in oil in a wok, add the seasoning sauce, and let it simmer briefly. Slice the duck breast, add it, and heat the mixture briefly again. Thicken it a little more, if necessary. This sauce also goes well with beef and pork. In this case, I marinate the thinly sliced ​​meat for 3-4 hours with papain (meat tenderizer), soy sauce, and a little cornstarch. The marinade then goes into the wok.